The Cicci di Santa Lucia represent one of the oldest traditions of typical Avellinese cuisine. A dish, made according to the grandmothers’ recipe, which cannot be missed in all homes on December 13th. The preparation starts a couple of days before, but it is absolutely worth it! Despite being a poor dish, they have a unique and inimitable taste!
Also try the tasty pizza with herbs from the Irpinian tradition.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Santa Lucia
INGREDIENTS FOR CICCI DI SANTA LUCIA
- 1 cup wheat
- 1 cup corn (dried)
- 1 cup dried chickpeas
- 1 cup dried beans
- to taste salt
- 3 1/2 tbsp extra virgin olive oil
- 2 cloves garlic
- 4 pickled peppers (in dialect pepaine)
Tools
- Terracotta pot
PREPARATION OF CICCI DI SANTA LUCIA
Boil separately in plenty of water the soft wheat that has been soaked at least two days before, the corn, which also needs to be soaked for a couple of days, the beans, and the chickpeas. Thus, four different cooking sessions. Salt only at the end of cooking.
Deseed the pickled peppers and cut them into pieces. Sauté the garlic cloves and the four peppers in a large pot over low heat.
As soon as the garlic turns golden, and after almost completely draining the cooking water, add the wheat, corn, chickpeas, and beans in that order.
Adjust the salt and let it cook for at least 30 minutes on low heat.
It is advisable to serve in terracotta pots, to preserve their exquisite taste, creamy consistency, and warmth.
Adriana’s Advice
If possible, use a terracotta pot for this recipe because the dish will have a better result: creamier, not dry, and with an excellent consistency of the legumes themselves.
Moreover, if you like, you can also add a bit of chili pepper, which never hurts!
